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Place the butter at room temperature for about 30 minutes and it will soften
Mix all-purpose flour, wheat starch, and salt in a bowl. Stir to combine. Cream the softened butter and sugar with a mixer on medium speed until the mixture is light in color and fluffy. Gradually add in the egg mixture and continue to cream on low speed. Turn off the mixer
Add 1/3 of the flour mixture and use a rubber spatula to combine, add another 1/3 and continue to do so until you have added all the flour. Use your clean hands to knead it into a smooth dough
Roll the dough out into a rectangle, about 1/2 cm in thickness. Use a round cookie cutter that is a bit smaller than the tin cups you are going to bake the dan tat in. Place the cut dough in the middle of the cup and use your fingers to gently mould it around the cups, starting from the bottom to the sides
Place the tart shells on a baking pan and place them in the refrigerator while you prepare the custard filling
Preheat oven 390 F/ 200 C. Heat the milk over medium heat until the milk just heated through, but don't let it boil over. Add sugar and stir until dissolved. Remove from the heat. Let it cool down until it is just warm to touch and not hot anymore
Whisk the eggs. Add about 1/3 of the milk mixture to the eggs and continue to whisk, this is to make sure the egg won't curdle. Then continue to add the rest of the milk mixture. Strain this mixture to get rid of any lumps. Transfer to a jug or large measuring cup with a spout for easier pouring later
Pour the egg custard into each tart shells, nearly to the top (as shown in the photo above)
Place the baking sheet at the lowest rack of the oven. Bake for about 12-15 minutes or until the tart shells are golden brown. Then lower the oven temperature to 350 F 180 C and let them bake until the egg custard is set, about 15 minutes or until the egg custard is set. You can insert a toothpick into the middle of the custard to check
Keep a close watch on the custard, if you see the custard started to puff up, open the oven door a little bit. The custard is done when it's no longer wobbly and when you insert a toothpick in the middle of the custard, it can stand on its own
Turn off the oven and I let them sit inside the oven with the door ajar for 10 minutes. This helps to minimize the egg custard from sinking too much. Remove from the oven and let them cool down for about 5 minutes then remove to the cooling rack to let them cool down further. They are best served warm or room temperature